Easy Dessert

Ice cream bombe

Name: Ice cream bombe
Prep time: 410 min
Cook time: 5 min
Total time: 415 min
Yield: 6
Ingredients: 75g dried cranberries (Craisins); 1/3 cup (80ml) orange juice; 500g mascarpone; 100g caster sugar; 300ml thickened cream; 2 slices candied orange peel, chopped into small pieces; 100g nougat, chopped into small pieces; 120g good-quality chocolate drops; 1 tablespoon Grand Marnier (optional); Rosemary sprigs dusted with icing sugar, to decorate; Silver cachous, to decorate

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Looking for a twist on a traditional Christmas dessert? Try this fabulous ice cream bombe and make it a very cool Christmas as well as a delicious one.

75g dried cranberries (Craisins)
1/3 cup (80ml) orange juice
500g mascarpone
100g caster sugar
300ml thickened cream
2 slices candied orange peel, chopped into small pieces
100g nougat, chopped into small pieces
120g good-quality chocolate drops
1 tablespoon Grand Marnier (optional)
Rosemary sprigs dusted with icing sugar, to decorate
Silver cachous, to decorate

Method

1.

Spray a 1.5L pudding basin with oil and line with plastic wrap.
2.

Place cranberries in a saucepan with orange juice and simmer over low heat for 5 minutes, then cool.
3.

Beat together the mascarpone and sugar until the sugar has dissolved. Add the thickened cream and fold into the mascarpone, then add the cranberries, orange peel, nougat, chocolate drops and the Grand Marnier, if using. Spoon the mixture into the basin and freeze overnight.
4.

When ready to serve, transfer to the fridge for 30 minutes to soften, then turn out and garnish with rosemary sprigs dusted with icing sugar and silver cachous.